SEAFOOD PIE RECIPE RECIPES

Name: Impossibly Easy Seafood Pie
Prep time: 20 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained; 1 cup shredded sharp natural Cheddar cheese (4 ounces); 1 package (3 ounces) cream cheese, cut into 1/4-inch cubes; 1/4 cup sliced green onion; 1 jar (2 ounces) diced pimientos, drained, if desired; 1/2 cup Original Bisquick™ mix; 1 cup milk; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 2 eggs

IMPOSSIBLY EASY SEAFOOD PIE RECIPE - BETTYCROCKER.COM

Impossibly Easy Seafood Pie Recipe - BettyCrocker.com image

Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that’s hearty enough to satisfy even the hungriest of crews.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs

Steps:

Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Nutrition Facts : Calories 255 , CarbohydrateContent 9 g, CholesterolContent 155 mg, FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 630 mg

SEAFOOD POTPIE RECIPE | INA GARTEN | FOOD NETWORK

Seafood Potpie Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Meanwhile, preheat the oven to 375 degrees.
Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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Calories 539 calories per serving

1. Preheat the oven to 230°C/450°F/gas 8.
2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
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5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
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7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
9. Pick and finely chop the parsley and stir into the cream mixture.
10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
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Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

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From foodnetwork.com
Reviews 4.5
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1. Preheat the oven to 230°C/450°F/gas 8.
2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
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5. Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
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7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
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10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
11. The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
13. Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

See details

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